Flank Steak and Mushroom Sauce Recipe
Ingredients:
1/2 cup dry red wine
1 teaspoon sherry vinegar
Grated rind of 1 orange
1/8 teaspoon fennel seed
1 bay leaf
1 (8- to 10-ounce) piece flank steak
1 teaspoon butter
1 small garlic clove, minced
1 shallot, peeled and minced
1 cup dry wild mushrooms
3/4 cup beef broth
Salt, pepper to taste
Directions:
In medium glass bowl, stir together red wine, vinegar, grated orange rind, fennel and bay leaf.
With sharp knife, make diagonal slashes on both sides of the flank steak to score. Place steak in marinade. Cover and refrigerate 3 hours, turning the steak over once.
Melt butter in small pan over low heat. Add garlic and shallot and saute 5 minutes. Drain marinade from meat and add to garlic mixture. Add mushrooms and beef broth and simmer until mushrooms are tender and liquid is reduced by one-third, about 20 minutes.
Place steak on broiler pan and broil 3 to 5 minutes per side. Remove from broiler. Pour pan juices into mushroom sauce. Season with salt and pepper. Discard bay leaf.
To serve, slice beef into thin strips. Pour mushroom sauce into gravy boat and pass separately. Recipe makes 2 servings.
See also:
Italian Round Steak
Herbed Steak with Grilled Peppers
Grilled Steak Pinwheels
Charcoal Grilled Steak
Round Steak and Gravy
Beef Steak Diane
Grilled Steak and Vegetable Salad
Savory Herb Steak
Steak Fajitas
